TORO
• Best at Medium-Rare (130–135°F / 54–57°C).
• Quick sear in cast-iron or lower/slower grill for silky texture.
Click for full guide
TORO (Beef Belly Steak)
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry, season simply.
Temps:
Medium-Rare: 130–135°F (54–57°C)
Medium/Done: 140–145°F (60–63°C)
Cooking Instructions:
Option 1 – Quick Sear (Crispy & Rich):
Heat cast-iron pan very hot.
Sear 1–1.5 min per side for a crust.
Add 2 tbsp butter + garlic + thyme → baste 30–45 sec.
Rest 5 min.
Slice thin against the grain.
Option 2 – Lower & Slower (Silky & Balanced):
Preheat grill or pan to medium heat (325–350°F / 160–175°C).
Cook 3–4 min per side, flipping often for even rendering.
Remove at target temp. Rest 5 min.
Slice thin against the grain.
Optional:
A light soy, miso, or citrus-based marinade can brighten flavors, but with prime marbling it isn’t necessary.
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry, season simply.
Temps:
Medium-Rare: 130–135°F (54–57°C)
Medium/Done: 140–145°F (60–63°C)
Cooking Instructions:
Option 1 – Quick Sear (Crispy & Rich):
Heat cast-iron pan very hot.
Sear 1–1.5 min per side for a crust.
Add 2 tbsp butter + garlic + thyme → baste 30–45 sec.
Rest 5 min.
Slice thin against the grain.
Option 2 – Lower & Slower (Silky & Balanced):
Preheat grill or pan to medium heat (325–350°F / 160–175°C).
Cook 3–4 min per side, flipping often for even rendering.
Remove at target temp. Rest 5 min.
Slice thin against the grain.
Optional:
A light soy, miso, or citrus-based marinade can brighten flavors, but with prime marbling it isn’t necessary.
DENVER
• Medium-Rare (130–135°F) works best.
• Excellent grilled or seared in cast-iron. Click for full guide
DENVER (Chuck Shoulder)
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry, season simply.
Temps:
Medium-Rare: 130–135°F (54–57°C)
Medium/Done: 140–145°F (60–63°C)
Cooking Instructions:
Grill: Preheat grill to 450–500°F.
Grill 3–4 min per side.
Pan Sear:
Cast iron, 2–3 min per side.
For thicker cuts, finish in oven at 375°F for 3–4 min.
Rest 8–10 min before slicing.
Slice thin against the grain.
Optional:
Light marinades (soy, garlic, herbs) can enhance flavor but aren’t required.
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry, season simply.
Temps:
Medium-Rare: 130–135°F (54–57°C)
Medium/Done: 140–145°F (60–63°C)
Cooking Instructions:
Grill: Preheat grill to 450–500°F.
Grill 3–4 min per side.
Pan Sear:
Cast iron, 2–3 min per side.
For thicker cuts, finish in oven at 375°F for 3–4 min.
Rest 8–10 min before slicing.
Slice thin against the grain.
Optional:
Light marinades (soy, garlic, herbs) can enhance flavor but aren’t required.
RANCH
• Best marinated, grilled medium-rare.
• Can also be braised for tenderness. Click for full guide
RANCH (Chuck Shoulder)
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry.
Temps:
Medium-Rare: 135°F (57°C)
Medium/Done: 140°F (60°C) (avoid higher — cut can dry out)
Cooking Instructions:
Marinate (recommended): 2–12 hrs in acidic or herb-based marinade for tenderness.
Grill/Broil:
Heat grill to 450°F.
Cook 4–5 min per side.
Alternative (Braising):
Brown in Dutch oven, add stock + aromatics, cover and bake at 300°F for 2–2.5 hrs until fork-tender.
Rest 5–7 min.
Slice thin against the grain.
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry.
Temps:
Medium-Rare: 135°F (57°C)
Medium/Done: 140°F (60°C) (avoid higher — cut can dry out)
Cooking Instructions:
Marinate (recommended): 2–12 hrs in acidic or herb-based marinade for tenderness.
Grill/Broil:
Heat grill to 450°F.
Cook 4–5 min per side.
Alternative (Braising):
Brown in Dutch oven, add stock + aromatics, cover and bake at 300°F for 2–2.5 hrs until fork-tender.
Rest 5–7 min.
Slice thin against the grain.
FLAT IRON
• Best at Medium-Rare (130°F / 54°C).
• Works on grill, cast-iron, or sous vide. Click for full guide
FLAT IRON STEAK (Chuck Top Blade)
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry, season simply.
Temps:
Medium-Rare: 130°F (54°C)
Medium/Done: 140–145°F (60–63°C)
Cooking Instructions:
Grill: Preheat to 500°F. Grill 4–5 min per side.
Pan Sear: Cast iron, 2–3 min per side, finish with butter baste.
Optional (Sous Vide): Cook at 130°F for 2 hrs, then sear 1–2 min per side.
Rest 7 min before slicing.
Slice thin against the grain.
Optional:
A quick herb or wine-based marinade can add brightness but is not essential with prime marbling.
Always:
Bring steak to room temperature for 30 minutes before cooking. Pat dry, season simply.
Temps:
Medium-Rare: 130°F (54°C)
Medium/Done: 140–145°F (60–63°C)
Cooking Instructions:
Grill: Preheat to 500°F. Grill 4–5 min per side.
Pan Sear: Cast iron, 2–3 min per side, finish with butter baste.
Optional (Sous Vide): Cook at 130°F for 2 hrs, then sear 1–2 min per side.
Rest 7 min before slicing.
Slice thin against the grain.
Optional:
A quick herb or wine-based marinade can add brightness but is not essential with prime marbling.
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